Fresh Cranberry Scones

by Two Peas on December 20, 2010

I love Christmas morning. When I was little I used to stay up all night anxiously awaiting for Santa to come down our chimney. I was too excited to sleep. I had to drag my family members out of bed every year to see what surprises were left under the tree. I still get butterflies every Christmas morning, there is something magical about the holiday. I also get excited about Christmas morning breakfast. We always have something special. This year I am going to make fresh cranberry scones.

After opening presents, we always enjoy a tasty Christmas breakfast. This year fresh cranberry scones are on the menu. These scones are festive and simple to make. The fresh cranberries are tart and add a nice pop of holiday color. The scones are tender and sweet and will make your house smell amazing on Christmas morning. Serve with jam, butter, or dunk them in your favorite tea or coffee.

If you are looking for a special breakfast treat, try these fresh cranberry scones on Christmas morning. I don’t know what I more excited for now, Santa or fresh cranberry scones:)

Directions:

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.

2. Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.

3. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.

4. In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.

5. Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.

*Note-these scones are best eaten the day they are made. Serve with jam, butter, or enjoy plain.

Wow, what gorgeous scones. The fresh cranberries add so much color to the scones. Oh and they look sooooo good. Thanks for the list of Christmas morning breakfast ideas, I’m going to take a look at them. They all sound delicious!

hi!very nice recipe!mouth watering. but can i omit eggs in the recipes?or is there an egg substitute?and if so what measurements to take?i love your recipes but some of them have eggs which i cannot use as i am a vegetarian. plz help!

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Meet Maria & Josh

Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! ...more